2 cups of water to 2 cups of groundnuts (use peanut butter) and 1/2 tsp. salt, and simmer it until it becomes very thick. Than thin it back using milk.
Other Food
In the homes of the Abaluhya the important course is Ugali. For breakfast, the same cornmeal cooked to a thin gruel-like consistency is called Uji. There is a light Ugali made from cornmeal and a dark Ugali made from millet flour. Also served are dishes like M'baazi (pea beans), which is sometimes an appetizer as well as a main dish, M'chuzi Wa Kuku (chicken in coconut) or Samaki Na Nazi (fish and coconut). A stunning dish is Ndizi, bananas cooked in banana leaves.
Dessert
Dessert is generally not served, but fruit like papaya-golden orange, juicy, and succulent-is available. The after-dinner beverage is Maziwa Ya Kuganda or sour skimmed milk.
2 cups of water to 2 cups of groundnuts (use peanut butter) and 1/2 tsp. salt, and simmer it until it becomes very thick. Than thin it back using milk.
Other Food
In the homes of the Abaluhya the important course is Ugali. For breakfast, the same cornmeal cooked to a thin gruel-like consistency is called Uji. There is a light Ugali made from cornmeal and a dark Ugali made from millet flour. Also served are dishes like M'baazi (pea beans), which is sometimes an appetizer as well as a main dish, M'chuzi Wa Kuku (chicken in coconut) or Samaki Na Nazi (fish and coconut). A stunning dish is Ndizi, bananas cooked in banana leaves.
Dessert
Dessert is generally not served, but fruit like papaya-golden orange, juicy, and succulent-is available. The after-dinner beverage is Maziwa Ya Kuganda or sour skimmed milk.